Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
to adjust.

Directions:

Break or singe off stickers. Wash, chop and mash up prickly pears and chop up raisins.

Put prickly pears and raisins in the nylon straining and place
in the primary fermenter.